Wash sago gently. Remove excess water. Keep aside for 1 hour. Loosen the sago and break lumps with figures. Sprinkle a handful of water. Keep aside for 1 hour. Loosen as before.
Take in a mixing bowl. Add the peanuts, coconut, cumin seeds, sugar, salt and lime. Mix well with hands or wooden spatula.
Just before serving, heat oil in a non-stick sauce pan, add potatoes and stir fry till tender. Add green chillies and stir. Add sago mixture and stir gently till uniformly mixed. Cover and cook for 5 minutes on very low flame, frequently stir in between.
When the sago grains become transparent and soft, add coriander and mix. Serve immediately, with hot tea or coffee.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.